Spaghetti squash watery!
Does anyone have any ideas as to how to make spaghetti squash less watery? After I cooked it, I wanted to make a "lasagna" type dish, but it made everything really watery in the oven.
It might be less watery if you roasted it instead of steaming it, but it is a somewhat watery squash. For recipe purposes I tend to think of it as being more like a summer squash than a winter one. Hmmm ... I wonder if you could salt it like zucchini to draw out some of the water? For a dish like lasagna, I'd just cut down on the other liquids (use a drier sauce).
I find that spaghetti squash varies greatly. I buy one and it's almost too dry and the next day/week I'll get one that is on the watery side. I think it depends on how long it's been stored and there even might be a few varieties of spaghetti squash. (I always microwave mine, btw).